rotini with squash, tomato, and sage

(serves 2)

3/4 box of rotini
1/2 small butternut squash
2 handfuls spinach, shredded by hand
1 can diced tomatoes
2 tsp chopped sage
Parmigiano-Reggiano

The squash, sage, and cheese are left-overs from a night of steel cut oat risotto with butternut squash.

In a pan, heat a little bit of olive oil over medium heat. Add the squash, sage, and tomato sauce. Start the water to boil.

When the water boils, add the pasta. Cook the rotini according to the instructions on the box. Add the spinach at around this time to the pasta sauce.

By the time the rotini is done, the squash should be cooked. Serve sprinkled with cheese.

Serve with walnut, avocado, and spinach salad.